11.1111111.111101.1.1111111111V CUCUMBER page 138 pepper and red onion. Scatter on the cucumber decoratively. In a small bowl whisk sugar, vinegar and salt, until well mixed. Distribute this dressing even- ly over the vegetables and top generously with fresh coriander leaves. Serves 4. Complete Low-Fat Meals, Ready in Minutes CASHEW NUT CHICKEN 10 W e've done all the work, so you can enjoy really great-tasting and convenient meals without compromising on quality or nutrition for your family. Everything you need is in the green Empire Express Meal bags, in the freezer section of your favorite store. Choose from: • Chicken Stir-Fry: Marinated chicken breast strips, rice, Oriental vegetables & garlic sauce • Chicken Fajitas: Seasoned chicken breast strips, tortillas & all the fixings • Chicken & Pasta: Seasoned chicken breast strips, rotini pasta, Italian vegetables & chunky Fra Diavolo sauce 'Each kit serves 2 to 3 adults EMPIRE Have a Ha New Year! SAVE KOSHER $100 .ilimlia On Empire Kosher Express Meals Chick n Stir-Fry • Chicken & Pasta. Chicken Fajitas To the Dealer: One Coupon per purchase. Redeemable ONLY on Empire Kosher Express Meals. For reimbursement of face value, plus 8C for handing, mail to Empire Kosher Poultry, Inc., Miftintown, PA 17059. Failure to produce on request invoices purring purchase of stockto cover coup cos may void an coupons presented. Void if taxed, restricted, prohibited cr presented by other than the retailers of Empire Kosher. Good only in USA, non- transferable. Cash value 1/100 cent. Not vaid in combination with other coupons. ® Manufacturers Coupon - Expires 12-31-96 and pepper pieces, as well as the chili paste, and stir-fry for 30 sec- onds to distribute evenly. Add cashew nuts and stir-fry for 1 minute, until everything is mixed together, shiny and appears ready to eat. Transfer to a serv- ing dish, top with fresh coriander leaves and serve immediately, ac- companied by steamed rice. Serves 4. IIIIMMM N. C\I ■ 11111111111.0 r-- L Consumer Line: 1-800-367-4734 or Visit our Web Site: http://www.e-mpirekoshenc,om e-mail: empire@acsworld.net Your Home or Office By Appointment ounces skinless, boneless chicken breast 1/2 medium red pepper 1/2 orange 3 tablespoons vegetable oil 1 teaspoon chopped garlic 1 tablespoon soya sauce 1 teaspoon lime juice 2 tablespoons chili paste 2/3 cup roasted unsalted cashews Fresh coriander leaves 21/2 cups freshly steamed rice Slice the chicken into strips that are 1/4 inch thick, 2 inches long and about 1 inch wide. If you find it difficult to cut thinly through fresh meat, leave it in the freez- er for 15 to 20 minutes to harden slightly, and then slice. Reserve. Cut the pepper into 1 inch squares. Reserve. Cut the orange in half vertically and then slice into 1/2 inch wedges. Cut the wedges down to 1/2 inch chunks. Reserve. Heat oil in a wok or large fry- ing pan on high heat until it is just about to smoke. Add garlic and stir-fry for 30 seconds. Add re- served chicken and soya sauce and stir-fry for 2 minutes, until the chicken has started to turn white and the oil sizzles around it. Add lime juice and stir-fry for 30 seconds. Add reserved orange GRILLED FRIED FISH WITH CORIANDER- CHILI SAUCE 1/4 medium red pepper, finely chopped 1/4 medium onion, finely chopped 1 tablespoon finely chopped fresh coriander 1 teaspoon sugar 1 teaspoon chili-garlic sauce 2 tablespoons lemon juice 3 tablespoons soya sauce 1 tablespoon vegetable oil 1 pound skin-on boneless filet of salmon or grouper Wedges of lemon Fresh coriander leaves 2 112 cups freshly steamed rice In a small bowl combine chopped red pepper, onion and coriander with sugar, chili-garlic sauce, lemon juice, soya sauce and oil. Beat a little to blend. Reserve. Grill the salmon or fry the grouper. Transfer to a serving plate and dress with several ta- blespoons of the reserved sauce. Stick wedges of the lemon on the sides and top with coriander leaves. Serve immediately with the remainder of the sauce in a side bowl and accompanied by steamed rice. Serves 4. Flambe Cooking At Home For Classy Cuisine PHYLLIS STEINBERG custom shirts by ma ri hVn Custom Shirts & Accessories At Discounted Prices Men's Fashion Coordinator & Shirt Designer For 20 Years 9CC-1235 Cr) LU Ci) LU F-- CASUAL F URN I SH IN GS F- LU LU 140 IVAN KATZ ERIC SCHULTZ (810) 543-6320 OUTDOOR & INDOOR FURNITURE & ACCESSORIES SPECIAL TO THE JEWISH NEWS I f you've wanted to try some of those delicious flambe recipes that you were served at restau- rants, The Pyromaniac's Cook- book by John J. Poister, is a handy reference book for desserts such as Baked Alaska and Cherries Ju- bilee. The book also includes appe- tizers, main dishes, desserts and coffees from some of the world's most famous restaurants includ- ing the Ritz Carlton, Mauna Lani, Sign of the Dove and the Beverly Wilshire. But before you start to experi- ment with flambe cooking be sure to follow these rules. Follow the recipe's instructions and do not use more spirits than are called for in the recipe. Never pour spirits directly from a bottle into a pan that is on the stove or near an open flame. Do not keep open bottles of spirits anywhere near the cooking area. When adding spirits to a pan, use a cup, spoon, or measuring cup that contains only the speci- fied amount for the recipe you are preparing. When igniting spirits in a pan, do so at arm's length. You wouldn't stand too close to a pan while you were sauteing with but- ter or cooking oil over high heat; the same is true for flambeing. PEACHES FLAMBE 2 tablespoons butter 1 pound can sliced peaches FLAMBE page 142 (±\